May 21, 2013
A first report on my collaboration with Michelin starred restaurant The Curlew in Bodiam.
The wonderful thing about being a food writer is sharing secrets and discoveries. That could be a recipe, or spreading the word about the extraordinary, world-class delicacies that I come across in my travels as a chocolate expert and judge. There is finer, more diverse, more complex, more refined chocolate being made now than ever before. And it is my joy to bring other foodies to the party, show them the light. It is an even...Read more »
May 7, 2013
I report back from the European semi-finals of this prestigious awards as a newly appointed member of the Grand Jury.
Springtime means awards season, and the eyes of the world look to see what is going to lead the way, what will be lauded, and what given that all important gold. I am not talking about that famous gold statuette, but the gold medals of the International Chocolate Awards. While those across the pond shook out their silks and were abstaining from anything more than a lettuce leaf in anticipation of the world’s press and...Read more »
April 23, 2013
An obsession with freshness and ‘thinking like a chef’ have forged a stunningly good chocolatier from this self-taught workaholic.
The night after my rendezvous with Jacques Genin I dreamt about his chocolates. I dreamt about wandering through his calm and ordered kitchens, the cool marble tops dotted here and there with his exquisite creations. I dreamt that he was sitting opposite me, as he had been that afternoon. His insightful was gaze fixed upon me across a table in the serene elegance of his spacious café, while I tasted his chocolates. And in my...Read more »
April 9, 2013
I had a productive and enjoyable two days with the technical wizard.
Mark Tilling held the title UK Chocolate Master for four years. He has twice beat off the home competition and gone on to represent the UK in the bi-annual World Masters. After two goes you are obliged to stand aside and give someone else a chance. And Mark is a generous soul so since achieving overall 7th in his second Masters, with his entremet and his showpiece marked even higher at 4th, he has devoted...Read more »
March 26, 2013
Episode two of my Easter Chocolate Shopping tips.
For those of you who read the last post and ordered your Easter chocolates already, well done. For those of you who made it to The Chocolate Festival, I have no doubt you had a ball, and left with all your chocolate needs met. But for all those last minute shoppers I am back with an extra post. Here are some more tips on delectable chocolate treats to ensure the Easter bunny doesn't disappoint. Easter offerings got...Read more »
March 19, 2013
The first instalment of my selection of Easter chocolate delights!
Easter, in the foodie celebratory sense at least, goes together with chocolate like Laurel goes with Hardy. A good time is had by all, and one would be a little sad without the other. So, please forgive me for straying from my usual once a fortnight posting. I am splitting my Easter chocolate shopping post into two, and bringing you some of it early, to give you the best chance to get your mitts on some...Read more »
March 12, 2013
Over hot chocolate, of course, I found out how the Festivals began
As founder and organiser of The Chocolate Festival, and its sister festivals of Cheese & Wine, Tea & Coffee, and Real Bread, Yael Rose presides over a mini empire of fabulous food. From her childhood in Israel, including stints in the army and on a kibbutz, she developed a strong work ethic, but has a fiercely non-conformist attitude. A self-starter with a talent for organising, she turned her hand to a variety of things until the...Read more »
February 26, 2013
I caught up with Santiago Peralta of Pacari to talk about Ecuador and its prize winning cacao.
Santiago Peralta is on a roll! Pacari, the Equadorian chocolate company that he founded ten years ago, swept the boards of The International Chocolate Awards 2012, and it would be hard to find someone more proud and passionate about the future of fine chocolate. As the International Chocolate Awards heats for 2013 begin, I wanted to bring you this profile of the exciting chocolate and maker that shone so brightly in the 2012 competition. Santiago Peralta states...Read more »
I am a food writer, with special interest in, and huge enthusiasm for, chocolate! This blog is where I get to tell you about all the wonderful tastes, events, and people I come across in the world of chocolate.Find out more »
Desert Island Chocolate
I ask the great and the good which chocolate they couldn’t possibly live without…
‘Definitely some cacao beans because I love eating them. I’ll take a marble slab and some tools with me to be able to make chocolate on the island. And I think I would take some of my lemon chocolates and an 88% Tenor.’
Chocolate maker Zartpralinen
“Well obviously it would be Green & Blacks, probably Maya Gold. Every time I go back to it I think it is genius.”
Founder – Green & Blacks
“I love the single origin, the Madifirolo, the one from Cocoa Barry. I love it for its fruity, passion fruit and citrus flavour.”
Chocolate Master, Bake Off Creme Winner
Things I'm loving
This new tasting pack combines four of the most interesting and delicious bars around.
A punchy bar combines spice and smoke with a fruity A. Morin chocolate.
This is rich yet delicate, dark chocolate, walnut and orange heaven from Germany’s Clement Chococult.
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